Raspberry Cream Cheese Tart

This recipe and method was derived from The Joy of Baking, by Barbara Grunes. The pie crust recipe, to my knowledge, was of my great grandmothers own invention.

Ingredients

Pie Crust*

4 cups all purpose flour

1 tablespoon

dash of salt

1 3/4 cup crisco

1 tablespoon white vinegar

1 egg (beaten)

1/2 cup ice cold water

*This recipe makes four single layer pies but is difficult to half or even quarter the recipe. So for the purpose of the cream cheese tart make the full amount and refrigerate or freeze extra three quarters of the dough for later use.

Filling

4 oz cream cheese (room temperature)

1/2 cup granulated sugar

2 large eggs

3/4 cup light cream/ half & half

1/2 teaspoon pure vanilla extract

zest of 1 lemon

1-1 1/2 cups fresh raspberries for garnish

Directions

Pie Crust

Measure the 1/2 cup water on a glass measuring cup and place in the freezer while mixing the other ingredients to ensure it gets cold enough. The secret to great pie dough comes from very cold water, you want it almost freezing but not to have ice crystals in the mixture.

Then mix together in a large mixing bowl the flour, sugar, and salt. Add the crisco and press into dry mixture until crumbly, with a dough mixer with stainless steel blades. Once it is crumbly in texture press into the center of the bowl a small depression big enough to pour the egg and water mixture into later.

Bring out the cold water and crack the egg into the measuring cup, then beat until fully mixed. Then add the vinegar and beat quickly with a fork for another few seconds until incorporated. Pour this into the nest you made in the flour mixture.

Take the fork and begin pushing the outer ring of flour mixture into the egg and gently combine. Once a shaggy dough forms, put the fork aside and use your hands to form a large ball of dough. Do not kneed the dough, just press into itself to make a ball. Divide into four parts and refrigerate for at least thirty minutes before rolling out to use.

Cream Cheese Tart

Preheat the oven to 350 degrees Fahrenheit

Take one fourth of the chilled and rested dough out of the refrigerator and dust a work surface liberally with flour. Dust a rolling pin and hands with flour and roll out until about 1/4 inch thick and large enough to fill the tart pan you are using. Since I am making a tartlet (Only about four inches in diameter) this is more than enough dough for 3-4 tartlets. But this amount of dough should be enough for a 9 inch tart pan with some left over.

Press a layer of aluminum foil into the tart pan fill with pie weights and blind bake for 20 minutes. Remove from oven, take off foil and weights and brush with and egg white and bake for an additional 8 minutes or until golden brown. Remove from oven and set aside.

In the bowl of a stand mixer blend the cream cheese until smooth. Slowly add the sugar and beat until incorporated, scrapping the bowl occasionally.

Add the eggs, light cream, vanilla and lemon zest and blend until smooth.

Pour batter into tart and bake for 20-30 minutes or until set.

Allow to fully cool and garnish with fresh raspberries.